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Baytown Seafood and Steakhouse is a restaurant delivering fantastic seafood and good steak. It's a culinary destination for guests that want terrific food.
Though the price can be a bit higher than average, you're going to get what you pay for.
A trip to Baytown Seafood and Steakhouse is definitely worthwhile.

Located in Matagorda, Spoonbills is a well-known restaurant that has wonderful seafood and tasty steak. This restaurant delivers an unforgettable dining experience set in a laid-back atmosphere. It's a culinary destination for visitors that want good food.
No specific attire is required, so feel free to dress casually and comfortably.
In addition to its convenient take-out offerings, the restaurant even provides catering for events around town.
A good option for dinner in Matagorda, chances are you won't walk away from Spoonbills Restaurant disappointed. Visitors to the restaurant have access to a private lot nearby or can park on the street. Would you prefer to ride there? Bicycle parking is also offered.

Fresh fare can be found at Palacios' Baytown Seafood, where visitors seek to sample every seafood dish on the menu.
If you want a dainty meal, go elsewhere. If you want a craveworthy dish, get to Baytown Seafood.
If you're driving, that's no problem. Parking available onsite.
Baytown Seafood's mid-range cuisine will please your pockets as well as your palate.

Fresh fare can be found at Baytown Seafood, where diners seek to sample every seafood dish on the menu.
It's easy to find fare you love at Baytown Seafood, though fat levels are anything but low.
For those in a hurry, the restaurant lets you take your meal or snack to go.
Baytown Seafood is located in a prime location surrounded by various parking options.

The premier destination for delicious seafood and good salad, Captain Ds Seafood in Rosenberg on Avenue H is one of the area's best-rated restaurants. It's a local favorite for visitors looking for delicious food.
Streetwear attire is acceptable, so feel free to come as you are. Also, though the overall price may be low, you can bank on the ingredients being fresh.
If you're in a hurry, the menu has plenty of items that are well-suited to eat on the go.
A fast-food franchise with almost 15 years of tasty success, this Captain Ds won't leave you disappointed.

Whether you're in the mood for a New York Strip or a juicy tenderloin, you'll find plenty to like at Sugar Land's Perry's Steakhouse and Grille.
It serves everything including gluten-free and low-fat options.
Drinks are also on the menu here, so diners can start the night off right.
Don't miss out on the private room at Perry's Steakhouse and Grille — you'll want to reserve the space the next time you and your whole crew need a place to celebrate together.
Enjoy the vibe here with a business casual dress code.
Carry-out is also available for those who prefer to enjoy Perry's Steakhouse and Grille's cooking from the comfort of their own home.
Looking for something delicious to serve at your next party? Perry's Steakhouse and Grille also offers catering.
Perry's Steakhouse and Grille offers nearby and convenient valet parking services for all diners.
A night out here can be a bit pricey, so prepare to shell out a bit more.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.

Groupon Guide

The HistoryLabor disputes are known for their high tensions, not their cuisine. That was not the case with the New Orleans streetcar strike of 1929, best remembered for birthing the iconic po’ boy sandwich.
The po’ boy sandwich’s origins are uncertain and largely drawn from legend, but Clovis and Benjamin Martin’s story stands out from the rest.Upon arriving in early 20th-century New Orleans, Clovis and Benjamin worked as streetcar conductors. The brothers left their jobs to open Martin Brothers’ Coffee Stand and Restaurant in 1922, but they hadn’t completely severed ties with their former union.
On July 1, 1929, after a period of especially contentious contract negotiations, the city’s streetcar workers went on strike, leaving more than 1,000 people without work.
As a public display of support for their former union, the Martins promised free meals for striking workers. Each meal was an inexpensive but hearty sandwich made with french bread, gravy, and whatever scraps of potatoes or roast beef the cooks could find. According to the legend, staff members would spot a cash-strapped union member and signal the kitchen by shouting, “Here comes another poor boy!”But time has changed, and so has the legendary sandwich. Preparations vary widely from restaurant to restaurant—roast beef and gravy can be replaced with seafood, smoked sausage, or even alligator.The SetupSpread hot sauce and rémoulade on the french roll’s top slice before adding the lettuce, pickles, and tomato. Pile as many fried shrimp as possible on the bottom slice, then combine the two.The ExpertIn the Crescent City alone, diners have plenty po’ boy options. Johnny’s Po-Boys embraces variety (the menu features more than 40 sandwiches), while R & O’s focuses on tradition, creating what some have called the New Orleans metro area’s best roast-beef po’ boy.But if you’re not in New Orleans, you can still find legit po’ boys at outposts across the country. One such spot is Lafayette at the Chicago French Market, where cofounder and Baton Rouge native Chef Sahil Singh prepares a menu of creole and Cajun cuisine, including New Orleans–style po’ boys. He talked to us about his state’s iconic sandwich and made us his version, convincing us that his heart—and fork—are firmly entrenched in the South.What is the one ingredient an authentic po' boy must use?Actually, the properly “dressed” po’ boy has to have lettuce, tomato, pickles, and either mayo or rémoulade sauce, depending on the protein.What pairs well with a po' boy?It’s always with fries or chips. The sandwich is a meal by itself, but Zapp's Potato Chips seem to be the local go-to.What ingredients are off limits in a po' boy?I honestly believe a tradition is more a guideline. Louisiana—and the country—is such a melting pot of cultures and cuisines, so more exotic and native ingredients and tastes are being discovered by the general masses. I think the majority are now willing to have just about anything as long as it tastes good.What's the most unusual po' boy you've heard about or tried?It’s not that unusual to find nutria ... po’ boys around the bayou, but I've never had those. The most unusual po’ boy I've tried would probably be alligator, which isn't that unusual down South.What makes the po' boy at Lafayette special?Everything is made from scratch and is as fresh as possible. The bread is delivered daily from D'Amato's Bakery. All meats are brined, seasoned, and roasted in house, and all produce is cut fresh daily.Photos by Andrew Nawrocki, GrouponTake a bite out of other classic sandwiches:The Jibarito, a Sandwich That Ditches Bread for a Pair of BananasA Reuben Is Not a Reuben Unless It Has Five Essential Ingredients

Dirk Fucik has been in the fish business for 40 years, but his pet peeve remains the same: people who say they don’t like any kind of fish. His rebuttal? “You just haven’t had good fish. Or you cooked the crap out of it, the wrong way.” Dirk runs Dirk’s Fish and Gourmet Shop in Chicago, an outpost of all things sporting scales, shells, and that fresh-from-the-ocean smell. It’s the kind of place where you walk in for an interview and walk out with a full stomach. While we were there, Dirk had us sample no less than five seafood dishes, including perfectly seared Japanese scallops and a tangy shrimp ceviche. He also educated us on the different types of fish anyone can reasonably expect to find on a restaurant menu. Based on his knowledge, we’ve organized a five-step guide to ordering fish that should make the experience much less of a crapshoot. Step 1: Know the three fundamental fish flavor profiles.Mild: “[When people say] they want fish that doesn’t taste like fish … they’re looking for something mild,” said Dirk. Mild fish are white-fleshed, and tend to be very versatile. You can dress them up with marinades and toppings—and in fact, you might have to, because the mildest of them will be quite bland otherwise. When it comes to tilapia, for example, Dirk said, “I tell people to use that for tacos.”Medium: Medium-flavored fish “have a nice flavor to them [that] won’t scare people away,” said Dirk. They’re the jacks-of-all-trades in the fish world, in that you can add a little or a lot to them and end up with a lovely meal either way. If you’re eating one for the first time, however, Dirk recommends using only the most basic marinade: olive oil, salt, pepper, and lemon zest. That way, you can recognize the fish’s base flavor and decide whether or not you like it. Full: Sometimes called oily fish, full-flavored fish have dark flesh and a very distinctive taste. They might evoke the briny deep with saltiness, or, as is the case with salmon, have a strong flavor profile all their own. They’re also typically the most expensive, and with good reason. When prepared the right way, they can be just as decadent as any slab of steak. Dirk showed us an Ora King salmon from New Zealand that he calls “the wagyu of salmon, because it’s got such a nice fat content … when you cook this, you don’t even have to chew it.” One good indicator of a fish’s flavor is the color of its uncooked fillet. The whiter the flesh, the milder the taste. Here’s a picture of a flavor spectrum ranging from full to mild:From left to right, ranging from full to mild flavor: salmon, yellowtail, snapper, cod, soleStep 2: Check your calendar.Fish are intensely seasonal creatures, so fish-market owners like Dirk have to keep calendars of what’s available at any given time. Fish farms have made it easier to eat some species year-round, but if you want wild-caught arctic char from Nunavut, you’ll have to wait for the single month out of the year when they’re sold. As Dirk explained, “there’s always something to be had somewhere, but you can’t always get your [first] choice.” Step 3: Learn the language.
The semantics of fish are more thorny than you might think. If you’re hankering for Chilean sea bass, you’re actually craving Patagonian toothfish—it was rebranded with a more appetizing name for American markets in 1977. Likewise, Asian carp is an invasive species with a bad rep, so people have taken to calling it Kentucky tuna or silverfin. Not even fish ‘n’ chips is immune to this kind of advertising. In England, it might be more accurately referred to as shark ‘n’ chips, as some pubs still make it from spiny dogfish—a type of small shark—despite regulations passed for its conservation. Menus will often bill these and other shark species as rock salmon or flake. Oh, and Atlantic salmon is farmed, whereas Alaskan or Pacific salmon is wild-caught. (Want to know where it’s from exactly? Your best bet is to start a friendly rapport with your local fishmonger.)Step 4: Ask questions.Dirk’s key piece of advice for people who want to order and eat fish responsibly is to ask questions—of your server, your grocery store, and your phone. He recommends downloading the Monterey Bay Aquarium’s Seafood Watch app. The app allows users to search for fish by their common market name, learn whether or not a fish is endangered, and find restaurants committed to serving sustainable seafood. Step 5: Order and enjoy.Dirk’s final suggestion to anyone who’s stumped by a long menu is to keep an open mind. Don’t turn your nose up at fish just because you’ve been burned in the past; rest assured that there is a fish for every palate. You might also find that the more research you do, the more you’ll appreciate a fish’s flavor. As Dirk said, “Part of the fun of eating fish is that they all have a story.” Photos by Andrew Nawrocki, Groupon.Eat seafood like an expert with more tutorials: How to Eat a Whole FishSushi: A Beginner's Video Guide

Eight suckered arms, a hidden beak, and an ability to change color (and texture!) make the octopus seem otherworldly to those of us on land. And yet, at one point in human history, someone saw the cephalopod and thought, “I’m going to put that in my mouth.”That enterprising person kicked off a worldwide culinary phenomenon. People chow down on octopus now more than ever, whether it’s served in tapas or soups or on sushi plates. If you’ve never tried it but want to, you’re in for a treat—you just have to decide how adventurous you’re willing to be. Here are two ways to eat the distinctive seafood, plus commentary from a few renowned chefs on the increasing popularity of octopus in America.For Beginners: GrilledGrilled octopus has long been a staple of Mediterranean cuisine. This fact is impressive when you consider that octopus is a notoriously tough meat that needs more than a little tenderizing. Different chefs have different methods for softening it up: some dip it several times into boiling water before simmering it in a pot, some add vinegar to the pot, and some stand by a superstition that putting a cork into the pot will help with the process. Others knead the octopus or slap it against a hard surface (rocks, traditionally). All of this happens before the actual grilling, which only takes a few minutes. But if you tenderize and then sear it just right, you end up with a simultaneously crispy and chewy dish that draws a crowd. Richard Hackett, chef-owner of Jack’s Oyster Bar & Fish House in Oakland, California, slow-cooks and chars his octopus before serving it in a splayed-out star. “[It’s] the most popular dish since we opened, and nobody would have guessed it,” he said. Travis Swikard, the executive chef of Boulud Sud in New York City, said that the restaurant goes through “150 to 200 pounds of octopus in a week.” His dish, octopus à la plancha, is Spanish-inspired, with touches such as a garlic-almond-milk purée and Jerez vinegar from Andalusia. For those who might be scared to take a bite, “[Tell them] it’s better than squid,” Swikard advised. “If they have fried calamari at their grandpa’s, [octopus] has more meat to it, more flavor.” It’s the porous quality of octopus, he said, that makes it great at absorbing the flavors around it.For the Fearless: Raw (and Sometimes Wriggling)Although grilled octopus has recently made a splash in America, raw octopus is only just finding a foothold here. It’s far more common in Asian countries. In Japan, for example, octopus (or tako) is sliced incredibly thin and served raw as sushi or nigiri. (If the cut is too thick, the toughness will be too much for the diner to handle.) Korea’s infamous octopus dish, sannakji, is more dynamic. It comprises arms that have been cut from a live octopus—arms that are still wriggling while they’re seasoned and eaten. Sometimes, sannakji is served whole, and that’s when it’s at its most dangerous. If a person doesn’t chew and swallow carefully, the octopus can latch onto their throat, resulting in injury or death. Above: sannakji. Image via awaywithlily.comSushi restaurants in the States might serve raw octopus, but finding live octopus is a difficult quest. At Japonais by Morimoto in Chicago, however, executive chef Hisanobu Osaka puts a less intense spin on the dish, thinly slicing live octopus to make a carpaccio. When they cut it in the kitchen, Osaka said, the octopus is not moving nearly as much as it does in sannakji. And by the time it arrives at a table, dressed in garlic, ginger, yuzu soy, and Japanese parsley, it looks like a typical raw preparation. How does it taste? “Tender, a little chewy … it’s not chewy-chewy, [but it has] a great amount of texture,” Osaka said. “It’s flavorful, too—very fresh, so it has a nice sweetness.” He’s noticed that Americans are less apt than Asians to order the octopus, but with the advent of foodie-ism, “a lot of people want to try new stuff.” The dish also has its rarity going for it: “I believe, in Chicago, no one [else] has this octopus.”